how much smoke?

Welcome,

No, it works, there just are a couple of things to consider.

There are a number of recent threads in this forum, so have a look at those titles and try those suggestions.

Placement of the wood
May sure the wood is dry / seasoned.

Also keep in mind, you won't always "see" a lot of smoke. There is dirty smoke (bad) and clean smoke (good) and the idea is that you want a clean smoke

If the wood itself isn't burning, read through those threads, try the suggestions.

If that doesn't fix it, Call CS on Monday and discuss.

Thanks Smokin Okie. I am new to the forum thing. I will try searching more next time. Found lots of information. Thanks again for your reply.

Sharon

And a couple of extra comments:

1) After any impurities in your wood have burned off (the bad smoke) you won't see much smoke from that point on... it will be blue and almost invisible.

2) Meat will only take on smoke until it reaches about 140 deg. and the pores close up. (learned that from this forum)

3) The only thing that counts is whether your 'product' has the smokey taste you like, rather than how much smoke you saw coming from your CS.